Friday Foods – Tuna Teriyaki Wrap
Tuna Teriyaki Wrap
Makes two servings
4 10-inch tortillas
1 tablespoon liquid teriyaki sauce
2 3-ounce tuna foil pouches
1⁄4 teaspoon dehydrated onion
1 tablespoon dried mushrooms, finely chopped
Crushed red chilies to taste
6 baby carrots
1–2 tablespoons water for rehydration
Salt and pepper to taste
Place a piece of parchment paper between each wrap and put them in a ziplock freezer bag. Pour the teriyaki sauce into a small Nalgene bottle. Place the bottle in a large zip- lock bag with the other ingredients.
Rehydrate the onion and mushrooms in a small amount of water for about 10 to 15 minutes. While the onions and mushrooms are rehydrating, cut the baby carrots up into matchstick-sized pieces and set aside.
In a pot or bowl, combine the tuna, red chilies, teriyaki marinade, and the rehydrated onion and chopped mushroom mixture. Stir well. Place 1⁄4 of the mixture in a wrap and top with carrot matchsticks. Roll it up and enjoy.